Getting company for brunch on Sunday? …Try Lori’s Sunday Spuds

Lori’s Sunday Spuds

Ingredients:

2 pound bag frozen hash brown potatoes
1 tsp salt
½ cup chopped onion
1 clove minced garlic
1 12 ounce container sour cream
½ cup melted butter
dash of pepper
1 can cream of chicken soup (celery soup for vegetarians)
2 cups grated cheddar cheese
2 cups crushed cornflakes
¼ cup melted butter

Directions:

Preheat oven 350°
Let potatoes partially thaw.
Place in a 9×13” cake pan.
Drizzle ½ cup melted butter over potatoes.
Mix together soup, chopped onion, garlic, sour cream, and cheddar cheese.
Pour over potatoes and stir to mix well.
Pat down mixture in pan.
Top with the crushed cornflakes.
Drizzle ¼ cup melted butter over cornflakes.
Bake for 1 hour.